Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When wood chips begin to smoke, brush mushroom caps on both sides with garlic oil. Season with salt and pepper.

Grill mushrooms until tender and golden brown, about 4 minutes per side. Transfer to platter; cover with foil to keep warm.

Ingredients:
1 pound liver
Salt
Pepper
3 tablespoons butter
Small onion
Tablespoon lemon juice
Teaspoon Worcestershire sauce
Finely minced parsley
Instructions:
Slice liver in half inch thick pieces. Put into pan and pour boiling water over the liver and let it barely simmer for five to ten minutes. Pour off the water and dry the slices on a napkin. Season with salt and pepper on both sides.

Put 2 tablespoons of butter in a frying pan, and when hot lay the liver. Cook quickly until both sides are browned (note: it must not be cooked until hard and dry or burned, but needs to be cooked all the way through).

When done remove liver to a warm platter to keep hot.

Finely chop the onion. Put a tablespoon of butter and the onion into the frying pan and let it cook for 5-6 minutes, stirring until it is light brown in color.

Add the lemon juice and Worcestershire sauce and parsley. and put a spoonful of this sauce on top of each slice of liver.